Last night, Bulleit and Chat Chow TV teamed up with Rob Ferrara and John Latrellis of Lure Fishbar for a bourbon-pairing dinner that included potent drinks and delicious food.

It's the second year in a row that Bulleit, Chat Chow, and Ferrara partake in the event with the first held at Swine last year. "Last year's dinner was so foie heavy I don't know how anyone is alive," said Ferrara as he kicked things off last night. "But tonight, we're really excited to be cooking you the food we love to do."

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Short Order was invited to join in on the bourbon-filled evening and four-course, Southern-style dinner. All dishes were made using some of the elements that make up whiskey, such as rye, corn, and barley.

We began the night with a Pear it Up cocktail, which was intended to wake up the palate.

Lure's classic deviled eggs with American caviar were a crowd pleaser and perfect amuse for dinner.

Crispy oysters were hardly enough at one per person. That's because these East Coast darlings sitting atop a hearts of palm slaw and caper remoulade were so tasty that we could have easily had ten. If only this were on the regular menu.